Start some rice. Whatever rice you want and follow the directions. I prefer red jasmine rice. Put all the ingredients listed under “paste” in a food processor. Add just a dab of the coconut milk and blend. Start the skillet on medium with the oil of your choice. I like coconut oil. Add the cubed tofu to the skillet and cook until all sides are golden brown. Once the tofu is golden, place the rest of the veggies in the skillet and cook. Once the veggies start to soften add the kaffir and Thai basil and bamboo. Cook for a few minutes to release the flavors. Next add your curry paste. Mix it around and cover all the veggies and tofu. Once the paste is mixed in add the rest of the coconut milk and simmer for about 10 minutes or until the veggies are done to your liking. Taste test! (It may need salt since we are not using fish paste.) Add any additional seasonings your taste buds desire and enjoy over rice!

Share this article

Carli Astell holds a doctorate in natural health, NHD, and a bachelor of science in holistic nutrition. Along with being nutritionally savvy, Carli is also passionate about her values. She is an animal rights advocate and practices a conscious lifestyle.